How to cook fish for sushi? Video
For some people, sushi has long ceased to be an exotic dish – now you can even cook it at home. It is enough just to visit a specialized store or market and purchase the necessary components.
How to cook fish for sushi?
It is difficult to overestimate the benefits of sushi ingredients: seafood provides the human body with the necessary trace elements, rice saturates and does not harm the figure, and algae replenish the lack of iodine. However, it is the fish that provides the unique taste of sushi. To achieve the desired taste, sushi fish must be properly selected, marinated and cooked.
Rules for cooking fish for sushi
First of all, fish, crustaceans and molluscs, from which sushi is traditionally prepared, must be absolutely fresh. When buying a whole fish, always pay attention to the shine of the scales, the elasticity of its flesh, the transparency of the eyes, the hardness of the belly and the bright color of the gills – only if all these factors are present, the fish is fresh. The purchased fish must be cut immediately and put in the refrigerator.
Do not leave fish in the refrigerator for a long time without a plastic bag, as it will dry out. If you plan on making sushi soon, wrap the fish in a damp cloth and place in a cool place.
If the fish is frozen, it should be marinated in a solution of 4 glasses of water and half a teaspoon of salt (a tablespoon for sea fish). This will preserve the taste of the product after defrosting. Also, try not to defrost the fish completely – start cooking as soon as it is cut with a knife.
To prepare sushi with salmon, you will need: – 300 grams of fresh salmon; – 800 grams of boiled sushi rice; – 7 sheets of nori seaweed; – wasabi; – pickled ginger to taste.
Cut the salmon fillets into thin strips. Place the nori seaweed on a bamboo sushi rolling mat and spread it, leaving about 1 centimeter of free space around the edges. Make a shallow horizontal groove in the middle of the rice, place the salmon slices in it, and roll the sushi with a rug. Cut the finished sushi into 6-12 equal pieces, serve them with wasabi and pickled ginger.
Remember that the length of the fish strips should be slightly less than the length of the bamboo sushi rolling mat
Take: – 150 grams of slightly salted salmon; – 0,5 cups of boiled rice; – 2 sheets of nori; – 1 fresh cucumber; – salt and a glass of water.
Place the nori on a bamboo mat, shiny side up and lay out a layer of cooled rice, leaving 3 to 4 centimeters around the edges. Put strips of cucumber and salmon on the rice, roll the nori sheet with a roll and wrap the free edges of the seaweed, holding the roll together. Dampen a sharp knife with water and cut the roll into portions. Serve the finished sushi with soy sauce.